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Chicken Goulash

Source: Cooking at a Glance - Chicken
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Active Time:  20 Minutes
Total Time:  30 Minutes
  Makes 4 servings
Serving a dish made with potatoes over noodles is common in Eastern European cuisine. The flavors and textures mesh beautifully. Spaetzle, a tiny German dumpling, is available in most well-stocked supermarkets in the pasta section.
12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup chopped onion
1 clove garlic, minced
1-2 tablespoons cooking oil
2 medium potatoes, peeled and diced
One 7 1/2-ounce can tomatoes, cut up, with juice
1/4 cup water
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon caraway seed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
Pinch of dried thyme, crushed
2 tablespoons all-purpose flour
2 tablespoons water
Hot cooked noodles or spaetzle
Sour cream (optional)
Chicken Goulash Recipe at
In a large, heavy skillet cook chicken, onion, and garlic in 1 tablespoon hot oil for 3-4 minutes, or till chicken is tender and no pink remains. Drain off fat. Add potatoes, tomatoes, 1/4 cup water, paprika, salt, caraway seed, marjoram, pepper, and thyme. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes, or till potatoes are tender.

Stir together the flour and 2 tablespoons water; stir into chicken mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles or spaetzle. If desired, serve with sour cream.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 181
Fat. Total: 7g
Fiber: 2g
Carbohydrates, Total: 11g
Sodium: 449mg
% Cal. from Fat: 35%
Cholesterol: 71mg
Protein: 19g
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